Mini Egg Tart, 教做香港迷你蛋撻 DIM SUM

Egg Tarts are a typical pastry from Hongkong. You can find them in all chinese bakerys at any corner and also everywhere in the world with cantonese population. This baked sweet consists of a baked pastry crust and an egg custard filling. They are easy to make... actually the hardest part is to get the right moulds. So here is my video teaching how to make them. Please enjoy!




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20 mini egg tarts
Ingredients:

1. 65 gram= 2.3 oz sieved flour
2. 18 gram = 3 1/2 tbsp icing sugar
3. 35 gram = 1.23 oz butter
4. 1 beaten egg

Filling:
1. 50 ml = 1.7 fl oz warm water
2. 40 gram = 8 tbsp icing sugar
3. 50 ml = 1.7 fl oz milk
4. 1 egg

oven :
Preheat oven for 10 min at 160° C= 320° F, middle stage, bake for 27 min.

做皮材料: 20 個蛋撻
1. 65 克= 2.3 oz 先濾麵粉
2. 18 克= 3 1/2 tbsp 糖粉
3. 35 克= 1.23 oz 牛油, 室溫
4. 1 只鷂旦, 打勻後, 加入2 湯匙旦液
以上做大盆槎成麵糰, 如還乾可加些旦液 用保鮮紙包箸, 放雪櫃15 分.

餡:
1. 50 ml = 1.7 fl oz 暖水
2. 40 gram= 8 tbsp 糖粉
3. 50 ml= 1.7 fl oz 暖奶
4. 1 只鷂旦
暖水和糖粉混含溶後, 攤凍. 加入50 ml= 1.7 fl oz 牛奶, 一只鷂旦和加上做皮餘下的旦液, 打起泡後, 濾出雜物

做:
桌上放些麵粉,把麵糰分2 份,把麵糰弄成長腸,, 再分2 份, 每份切5 小段, 用手轉圓形, 放麵糰入模前, 我先攃些牛油在模內, 用兩只指頭壓薄, 底要簿些, 旁出多餘的麵糰不要, 用叉刺3 至4 下, 倒入旦液餡8 成滿.

先熱焗爐160° C= 320° F, 10 分, 放焗盆在中間層, 焗27分.